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–+ servings
Overhead shot of a creamy vegan coconut chickpea curry simmering in a large cream-colored Dutch oven, filled with chickpeas, cauliflower, onions, and fresh herbs. The golden curry sauce is rich and glossy, swirled with coconut milk and garnished with red pepper flakes and parsley. Wooden bowls of rice, chili flakes, and crispy chickpeas are styled around the pot on a rustic dark wood table, enhancing the cozy, comforting presentation.

Easy Vegan Coconut Chickpea Curry

Katie
This creamy vegan coconut chickpea curry is a tasty weeknight dinner that comes together with little effort. Hearty chickpeas, tender cauliflower, and a rich coconut curry sauce make it a wholesome, flavorful meal, and this dish is deliciously filling when served over basmati or brown rice—vegan, gluten-free, refined sugar-free, nut-free, with an oil-free option. 
5 from 11 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 6 people

Equipment

Ingredients
  

  • 2 cans full-fat coconut milk
  • 1 head cauliflower chopped into bite-sized florets
  • 3 cans chickpeas drained and rinsed
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil or sub vegetable broth for oil-free
  • 1 tablespoon coconut aminos
  • 3 cups cooked rice for serving

Instructions
 

Sauté the Base:

  • In a large pot or deep skillet, heat olive oil (or vegetable broth for oil-free) over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.

Spice it Up:

  • Stir in curry powder, cumin, turmeric, and smoked paprika. Toast the spices for about 1 minute to enhance flavor.

Add Coconut Milk & Cauliflower:

  • Pour in the coconut milk and coconut aminos. Stir well to combine. Add the cauliflower florets and bring to a gentle simmer. Cover and cook for 10–12 minutes, until cauliflower is tender.

Add Chickpeas:

  • Stir in the chickpeas and continue cooking for another 5–10 minutes, allowing the curry to thicken slightly and flavors to meld.

Taste & Adjust:

  • Taste and add additional salt or coconut aminos if needed. For more spice, add a pinch of cayenne or red pepper flakes.

Serve:

  • Spoon curry over bowls of cooked rice. Garnish with fresh cilantro, lime wedges, or a drizzle of coconut cream if desired.

Notes

If using an instant pot, simply add all ingredients together (except rice) with an extra cup of water and cook on high for 12 minutes!
Keyword Easy, high protein vegan recipe, Indian Curry, simple
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